Gaziantep Joinery Product Description and Distinctive Features:x Gaziantep Doğrama / Antep Doğrama; is a regional vegetable dish produced in the summer, prepared with diced meat, boiled chickpeas, and eggplants. The distinctive feature of Gaziantep Doğrama / Antep Doğrama is attributed to the region-specific production method. With a long history in the region and featuring in numerous cookbooks, promotional films, and articles related to Gaziantep cuisine, Gaziantep Doğrama / Antep Doğrama has established a reputation linked to its geographical boundary. Production Method: Ingredients: - 500-600 g moderately fatty diced lamb meat - 60-120 g chickpeas (pre-soaked) - 100-200 g onions - 40-60 g tomato paste - 25-40 g pepper paste - 1000-1500 g eggplants - 300-500 g tomatoes - 100-150 g green peppers - 100-150 g red peppers - 10-15 ml / 50-100 ml sumac juice or lemon juice - 10-15 g garlic - 15-20 g salt - 3-5 g black pepper - 2-5 g dried mint - 20-40 g clarified butter or regular butter Preparation: 1. Wash the diced meat thoroughly. Cook it in a pot by adding 4-5 cups of water. Remove the foam that forms on the surface while boiling the meat. Add the pre-soaked chickpeas on top of the meat. Cook until the meat and chickpeas are tender. 2. Meanwhile, finely chop onions and peppers. Dice tomatoes and eggplants into small cubes. Peel and crush the garlic cloves. 3. Once the meat and chickpeas are cooked, add onions, tomato paste, pepper paste, eggplants, tomatoes, and peppers. Add sumac juice or lemon juice and bring it to a boil. After the eggplants are thoroughly softened, add crushed garlic and simmer for an additional 10 minutes. 4. In a pan, heat clarified butter or regular butter, add dried mint, and pour it over the dish before serving.